[Sca-cooks] Payn puff

[Pixel, Goddess and Queen]

One thing I've found when using minced dates is either you need to dust 
them with some of the dry ingredients, or mix them with the wet 
ingredients first.

Margaret FitzWilliam of Kent

On Wed, 8 Dec 2010, Alexander Clark wrote:

> Has anyone here made any kind of payn puff? If so, what kind, from
> what recipe, and how did it come out?
>
> I've just started experimenting, based on Curye on Inglysch (IV 204, &
> 203), interpolating the pastry from MS Ashmole 1393 as described in
> the glossary of Curye on Inglysch. After the first test, I've
> concluded that minced medjool dates are hard to mix into the filling
> (they like to stick to each other), and making the pastry by adding
> flour to a mixture of mostly cream until it was thick and solid
> resulted in a dry, bland crust. I used hard-boiled egg yolks in the
> filling (as implied by the Proper Newe Booke of Cokerie), and they
> seemed to make the filling a bit dryer, where the crust was already
> dry. For the next test, I'm considering cutting down on the egg yolks
> in the filling, using a less mushy/sticky kind of date, and/or mixing
> the pastry to a softer consistency.
>
> -- 
> Henry of Maldon/Alex Clark